It takes some time, but it's worth it.
Ingredients
- 185 ml cream
- 50 g caster sugar
- 0.5 vanilla pod (split lengthways)
- 1.5 gelatine leaves
- 250 g natural yoghurt
For the Compote:
- 400 g fresh raspberries
- 50 g caster sugar
- 2 tblsp water
Method
It takes some time, but it's worth it.
- Place the cream and sugar in a saucepan over a medium heat. Using the point of a knife, scrape the vanilla pod seeds into the saucepan before adding the entire bean.
- Stir until the sugar is dissolved, then just bring to the boil before removing from the heat.
- Remove the vanilla pod.
- Soak gelatine in cold water until soft. Squeeze out the excess water and drop the gelatine into the hot cream mixture and whisk until dissolved.
- Add the yoghurt and whisk until smooth.
- Strain the mixture through a fine sieve and divide between 4 x 125ml ramekins, cappuccino cups, martini glasses or white wine glasses.
- Cover with plastic wrap and chill for at least three hours or until set.
- To make the compote, heat the raspberries, sugar and water in a saucepan and simmer for 2 to 3 minutes, remove some raspberries and blend the remaining mixture.
- After blending, pour the compote through a sieve and pour over the Pannacotta.
- Place the reserved raspberries on top.
